Kalvefilet Med Sur Flot (Sauteed Veal in Sour Cream)

1. 1

   Heat 1 tablespoon of butter and 1 tablespoon of oil in a heavy skillet over moderate heat.

2. 2

   When the foam subsides, add the onions and cook for 3 to 5 minutes or until transparent.

3. 3

   Remove to a small bowl and set aside.

4. 4

   Add the remaining butter and oil to the skillet and when the foam subsides, add the veal scallops.

5. 5

   Fry them over moderate heat until they are light golden brown, 4 to 5 minutes on each side.

6. 6

   Remove to a heated platter and keep warm in a 220 F oven while you make the sauce.

7. 7

   Pour off all but a thin film of fat from the skillet and add the cooked onions.

8. 8

   Cook over high heat stirring constantly for 2 to 5 minutes.

9. 9

   Lower heat and stir in sour cream and cheese a little at a time.

10. 10

    Continue stirring until the cheese has melted and the sauce is smooth; do NOT allow it to come to a boil.

11. 11

    Taste for seasoning and return veal to the skillet.

12. 12

    Baste the meat with sauce and let simmer uncovered for 1 or 2 minutes.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.